Coconut Cashew Crunch Grain-Free Granola

Crunchy, nutty and seedy clusters! That’s what you get when you make this Coconut Cashew Crunch Grain-Free Granola! It’s made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s grain-free but packed with protein, fibre and healthy fats from all the nuts and seeds!

So how is your summer going? Are you enjoying sunshine, warm weather and good times with family and friends?

It’s been warm and humid here for the past week, so we’ve been trying to get out and enjoy the weather while we can (because it changes so quickly around here). There have been hikes and backyard BBQs and outside eating. It’s been so lovely to soak it all up!

While summer is flying by, we still have lots of time for grilled burgers and frozen summer treats. And this week, I’m making time for this tropical, crunchy granola recipe. It has all the summery vibes, and it’s perfect for topping all those smoothie bowls you’re enjoying this summer!

If you’re ever in my home, you will almost always find a container of homemade granola sitting on the counter. It’s a staple for weekday breakfasts and snacks, and it’s a must for Sunday meal prep. I’m always trying different recipes, and a grain-free granola has been on my must try list for quite some time.

So when I came across a Grain-Free Nut and Seed Granola recipe in the April issue of Clean Eating Magazine, I had to try it. Needless to say, it was delicious and it totally inspired me to create this Coconut Cashew Crunch Grain-Free Granola!

Tips for making Coconut Cashew Crunch Grain-Free Granola

When making granola, I always use a stainless steel baking sheet to prevent the granola from burning on the bottom. Darker baking sheets will brown food on the bottom quicker.

The key to getting crunchy clusters is to bake the granola without stirring it. And once it’s baked, let it cool for an hour before breaking it into clusters.

This recipe calls for toasted coconut. You can buy toasted coconut, but if you want to make your own, it’s super simple. Just spread the required amount out on a baking sheet and bake on 350 degrees for 4-5 minutes. It browns quickly, so keep an eye on it. I’ve burnt my fair share of coconut lately!

The recipe also calls for a half cup of dried tropical fruit mixture. This is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with a minimal amount of sugar added.

Lastly, this recipe calls for a pinch of salt sprinkled over the granola before baking. This might seem odd, but I usually add this to granola as I find a touch of salt complements the sweeter ingredients such as honey and coconut sugar.

I hope you find a reason to give this granola recipe a try! If you do, please let me know what you think in the comments below. I love hearing that you’ve tried my recipes and I especially love it when you put your own spin on them!

If you’re looking for more granola options, you can always check out the following recipes on Crumb Top Baking:

Coconut Cashew Crunch Grain-Free Granola

Coconut Cashew Crunch Grain-Free Granola is made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s not only grain-free, but it’s packed with protein, fibre and healthy fats!

Spread the granola mixture out on the prepared baking sheet and press down on the top. Sprinkle the top with a pinch of salt.

Bake for 18-20 minutes, or until the edges of the granola are browned. Do not stir the granola while baking.

Remove the granola from oven and let cool on the baking sheet. Do not stir.

Once cooled, break apart into clusters and stir in the toasted coconut, dried fruit and remaining 1/4 cup of coconut slices. (You may want to chop up the coconut slices).

Store granola in an airtight container on the counter.

Notes

You can find toasted coconut slices at bulk food stores. I usually buy a large bag at Costco.

To toast the unsweetened coconut (not the slices), spread the required amount out on a parchment paper lined baking sheet and bake on 350 degrees for 4-5 minutes, or until browned. It toasts quickly, so keep an eye on it.

The dried tropical fruit is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with minimal sugar added.

Reader Interactions

Comments

I keep seeing your granola on instagram and I MUST MAKE IT. It looks SO GOOD! Also, I had no idea that using a darker baking sheet browns food on the bottom quicker. WHO KNEW? Awesome tip! Thanks Leanne

Yeah, I’m straight up in love with this granola! It seriously looks and sounds amazing! Sorry, I haven’t been on your site in a while, I’ve been fighting (and winning) an ongoing fight with the city in my neighborhood.

UGh, it’s been 90-degrees for the last two weeks and I can’t stand it anymore! We don’t have AC so I’m bunkered down in my basement. I finally wised up and brought my computer downstairs so I can get some work done.

Anyway, I hope you’re doing great and I can’t wait to keep up with your blog! I’m obsessed with your photos.

Hi Christina! No worries! Good to hear from you. Summer is a hectic (and warm time)! I hope you’re having a great summer and getting lots of camping in! And good luck with your city fight. As always, thanks for your support!

Coconut is my jam and so is granola so I’m totally love the flavours goin’ on here. I love putting granola over Greek yogurt – it’s a go-to for that 10-ish snack when the hunger bug strikes. I could eat a serious amount of this one 🙂 Hope you have a wonderful week, Leanne!

Thanks Dawn! This granola is usually paired with fruit and almond milk for breakfast, or my 10am snack! There’s something about that hour that just gets my stomach growling! Hope you’re having a fantastic summer!

I’m obsessed with granola but I’ve never tried a grain-free version. This is brilliant and I love the tropical flavors with the fruit and toasted coconut! I have a big bag of almonds in the freezer so I’ll have to try it with those!

LEANNE! I’m so glad you posted this today. When I was visiting my parents a couple of months ago they had this insane paleo granola they buy at the store, but it’s not available where I live. I decided I’d just work out my own recipe but I haven’t gotten around to it yet. And now you’ve done it for me–this recipe is essentially just what I was going to try. LOVE!

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....